Cowboy Scotchies Cookie Recipe Adjusted for High Altitude
Cowboy Scotchies – High Altitude
OK- we all know Cowboy cookies are great. Who doesn’t like oatmeal with chocolate chips and pecans!
I was looking through my recipe collection the other day and I came across a cowboy cookie recipe my Grandmother used to make. She was an amazing baker so I knew this recipe would be good. As I read the list of ingredients I noticed I had all but one, the pecans. Well, I wasn’t going to race to the store for pecans so, I browsed through the pantry and found butterscotch chips. We all know oatmeal scotchies are good so I thought to myself “why not?” I replaced the pecans with the butterscotch chips and my own version of Cowboy cookies blended with Scotchies (Cowboy Scotchies) was born. Let the baking begin! Yee-Haw!
If you saw my recipe on Dark Chocolate Chip Cookies- High Altitude you will know I live in the Mile High and we need adjustments for baking! This, being in my grandmother’s recipe collection, is all set for the high altitude baker.
These Cowboy Scotchies stayed soft for almost 2 weeks in a ziplock bag. I’m not sure how much longer they would have stayed soft because they were gone! The recipe made so many cookies it was crazy! I think about 70 something cookies! (I should have been better at keeping track but little and big hands kept sneaking as I baked sheet after sheet). I guess I should have froze 1/2 the cookie dough because 70+ cookies for 4 people in less than 2 weeks= not good!
They were a complete hit! The edges had the perfect crunch and the middle was moist and chewy. Really tasty combination of Dark chocolate chips and butterscotch chips.
What’s your favorite combination in cookies? I loved to hear it!
Thanks For Reading!
- 1 cup butter
- 1 cup sugar
- 1 cup light brown sugar, packed
- 2 eggs
- 1 1/2 teaspoons vanilla
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups quick oatmeal
- 1 cup dark chocolate chips
- 1 cup butterscotch chips
- *1 cup chopped pecans- optional
- Cream the butter, sugar and brown sugar until light and smooth
- Add eggs, one at a time
- Add vanilla
- Mix until well blended
- Sift the flour, baking soda and salt together
- Gradually add the flour mixture to the sugar mixture
- Mix until well blended
- Add the oatmeal, chocolate chips and butterscotch chips (pecans if you are using)
- Mix well
- Drop by rounded spoonfuls on parchment lined or well greased baking sheets
- Bake at 350° 8-10 minutes until edges just start to brown
- * hint- the centers may not seem cooked enough but if the edges are brown remove from oven. They will cook slightly on pan while cooling.
- This recipe makes SIX DOZEN! Feel free to freeze the remaining cookie dough or bake all and freeze the cookies.